Sweet and crunchy Cinnamon Candied Almonds made easily on the stovetop are one of my favorite quick treats. I love how simple pantry ingredients transform into glossy, perfectly spiced nuts in just minutes. The warm cinnamon aroma filling my kitchen always reminds me of fairs, holidays, and cozy afternoons at home.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
2 cups whole almonds
½ cup granulated sugar
¼ cup brown sugar
1 ½ teaspoons ground cinnamon
¼ teaspoon salt
¼ cup water
1 teaspoon vanilla extract
Directions
I start by lining a large baking sheet with parchment paper and setting it aside so it’s ready when I need it.
In a medium saucepan over medium heat, I combine the granulated sugar, brown sugar, cinnamon, salt, and water. I stir until the sugars dissolve and the mixture begins to bubble.
Next, I add the almonds and vanilla extract, stirring constantly to coat the almonds evenly. I continue cooking for about 5–8 minutes, stirring frequently, until the liquid evaporates and the sugar mixture crystallizes, creating a sandy texture around the almonds.
As I keep stirring, the sugar begins to melt slightly and turns glossy, forming a shiny coating. Once the almonds are fully coated, I immediately spread them onto the prepared baking sheet in a single layer. I quickly separate them with a spoon or spatula so they don’t stick together.
I let the almonds cool completely at room temperature until they are hardened and crisp.
Servings and timing
Prep Time: 5 minutes
Cooking Time: 10 minutes
Total Time: 15 minutes
Servings: 6 servings
Calories: 220 kcal per serving
Variations
I sometimes swap the cinnamon for pumpkin pie spice for a fall-inspired version. For a little heat, I add a pinch of cayenne pepper to create a sweet and spicy combination.
When I want a deeper flavor, I use dark brown sugar instead of light. I also enjoy adding a light sprinkle of flaky sea salt at the end for a sweet-and-salty contrast. For a holiday twist, I occasionally mix in a tiny pinch of nutmeg or cloves.
Storage/Reheating
I store the cooled almonds in an airtight container at room temperature for up to 2 weeks. I make sure they are completely cooled before storing to keep them crisp.
If they lose a bit of crunch, I reheat them briefly in a dry skillet over low heat for a few minutes, stirring gently, then let them cool again to re-crisp.
FAQs
Why did my sugar turn grainy before coating the almonds?
I find that the sugar naturally crystallizes during cooking, which creates the sandy coating. Continued stirring helps it melt slightly again and form the glossy finish.
How do I prevent the almonds from sticking together?
I spread them out immediately on parchment paper and separate them quickly while they’re still hot. Working fast makes a big difference.
Can I use other nuts instead of almonds?
I have successfully used pecans, cashews, and walnuts. I adjust the cooking time slightly depending on the size of the nuts.
Are these almonds gluten-free?
Yes, I use simple ingredients that are naturally gluten-free, making this a great option for many dietary needs.
Can I double the recipe?
I can double it, but I make sure to use a large enough saucepan so the almonds have room to coat evenly. I also stir constantly to prevent burning.
Conclusion
I love making these cinnamon candied almonds whenever I need a quick homemade snack or gift. The sweet cinnamon coating, crisp texture, and simple stovetop method make this recipe one I return to again and again. With just a handful of ingredients and a few minutes of stirring, I get a delicious treat that always disappears quickly.
📖 Recipe:
Cinnamon Candied Almonds
- Total Time: 15 minutes
- Yield: 6 servings
- Diet: Gluten Free
Description
Sweet and crunchy stovetop cinnamon candied almonds coated in a glossy cinnamon sugar mixture, ready in just 15 minutes for the perfect snack or homemade gift.
Ingredients
2 cups whole almonds
½ cup granulated sugar
¼ cup brown sugar
1 ½ teaspoons ground cinnamon
¼ teaspoon salt
¼ cup water
1 teaspoon vanilla extract
Instructions
- Line a large baking sheet with parchment paper and set aside.
- In a medium saucepan over medium heat, combine granulated sugar, brown sugar, cinnamon, salt, and water. Stir until sugars dissolve and mixture begins to bubble.
- Add almonds and vanilla extract. Stir constantly to coat evenly.
- Cook for 5–8 minutes, stirring frequently, until the liquid evaporates and the sugar crystallizes into a sandy texture around the almonds.
- Continue stirring as the sugar melts slightly and becomes glossy, forming a shiny coating.
- Immediately spread almonds onto the prepared baking sheet in a single layer, separating them quickly so they do not stick together.
- Allow almonds to cool completely at room temperature until hardened and crisp.
Notes
Substitute cinnamon with pumpkin pie spice for a seasonal variation.
Add a pinch of cayenne pepper for a sweet and spicy twist.
Use dark brown sugar for a deeper caramel flavor.
Sprinkle flaky sea salt on top for sweet-and-salty contrast.
Store in an airtight container at room temperature for up to 2 weeks.
If almonds lose crunch, reheat briefly in a dry skillet over low heat and cool again.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Snack
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
- Sugar: 14 g
- Sodium: 55 mg
- Fat: 15 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 0 mg
